If you’re looking for a dessert to bring to a coffee or tea gathering or just want to make a treat for your family, this Blueberry Pineapple Crumb Cake is sure to please! It has all kinds of flavors from the crushed pineapple, fresh blueberries, almond extract, vanilla extract, butter, and the cinnamon and brown sugar in the crumb topping.
When my mom was President of the Ladies guild at our church when I was growing up, she loved to make Blueberry Pineapple Crumb Cake for the many teas they had.
This cake is delicious with coffee or tea, and makes a satisfying dessert!
Watch this video to see how I make Blueberry Pineapple Crumb Cake!
BLUEBERRY PINEAPPLE CRUMB CAKE
Blueberry Pineapple Crumb Cake is a wonderful cake to serve the next time you host or attend a coffee or tea event. It's also a hit as a family dessert!
- 1/4 cup butter softened
- 1 cup sugar
- 2 eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup sour cream
- 1 cup fresh blueberries
- 1 cup canned crushed pineapple
For the crumb topping:
- 1 cup flour
- 1/2 cup brown sugar packed
- 1/2 cup butter
- 1/2 tsp ground cinnamon
Preheat oven to 350°F.
Grease and flour a tube pan pan.
Cream together butter and sugar.
Beat in eggs.
Add the next 6 ingredients (almond extract through sour cream). Beat together until smooth. (Batter will be thick.)
Fold in pineapple and blueberries.
Pour batter in greased and floured tube pan.
For the topping, mix together flour, brown sugar, and cinnamon. Cut in butter with either two knives or a pastry blender until crumbs form.
Sprinkle crumbs on top of batter.
Bake at 350°F for 50 minutes.
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